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Mexican Chopped Salad

Mexican Chopped Salad

A refreshing and vibrant Mexican Chopped Salad filled with a variety of fresh vegetables and a zesty dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Course Salad
Cuisine Mexican
Servings 6 servings
Calories 228 kcal

Equipment

  • cutting board
  • Sheet pan
  • microwave
  • large bowl
  • whisk

Ingredients
  

Dressing

  • 0.25 cup fresh lime juice
  • 2 tablespoons honey
  • 0.5 teaspoon cumin
  • 1 clove garlic, finely minced
  • 0.5 teaspoon salt to taste
  • 2 tablespoons canola oil
  • 2 tablespoons extra virgin olive oil
  • freshly ground black pepper to taste

Tortilla Strips

  • 6 6-inch corn tortillas
  • 1.5 tablespoons canola oil
  • 0.5 teaspoon sea salt

Salad

  • 1 medium head romaine lettuce, chopped in approximately ½ inch pieces
  • 1 medium bell pepper, diced in ¼-inch pieces
  • 0.5 medium red onion, diced in ¼-inch pieces
  • 0.5 medium jicama, peeled and diced in ¼-inch pieces
  • 1 medium zucchini, diced in ¼-inch dice
  • 4 medium tomatoes, seeded and diced into ¼-inch dice
  • 4 ears corn or 1½ cups of sweet, tiny frozen corn if fresh corn is not in season
  • 1.5 cups canned black beans drained and rinsed
  • 0.5 cup cilantro, finely chopped plus whole cilantro leaves for garnish, if desired

Instructions
 

Preparation

  • For the dressing, combine lime juice, honey, cumin, garlic, and salt.
  • In a slow, steady stream, add the oils, stirring continuously with a fork or small whisk.
  • Taste and add more salt and pepper, if needed. Set aside.
  • For the corn tortilla strips, preheat oven to 400˚F.
  • Stack corn tortillas on a cutting board. Cut in half, then cut each stack of halves into thin strips, widthwise, about ¼-inch thick.
  • Transfer tortilla strips to a sheet pan. Drizzle with oil, sprinkle with salt, and toss to coat.
  • Bake for 15-20 minutes, stirring every 5 minutes, or until light golden brown and crisp. Set aside to cool.
  • For the salad, place corn, two ears at a time, in the microwave and cook for 3 ½ minutes.
  • Remove from microwave with a hot pad and allow to cool for 5 minutes.
  • After cooling, cut the bottom end of corn off, about 1 ½ inches from the end. Pull back husk and silks.
  • Cut kernels from husks and set aside.
  • Combine corn and other salad ingredients in a large bowl. Stir to combine, then add dressing and stir to coat all ingredients.
  • Garnish with cilantro leaves, if desired. Serve with tortilla strips on top or place a bowl on the side and let guests help themselves.

Notes

I use my Vidalia chopper for all of these veggies.

Nutrition

Serving: 1servingCalories: 228kcalCarbohydrates: 35gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 438mgPotassium: 558mgFiber: 7gSugar: 10gVitamin A: 960IUVitamin C: 28.1mgCalcium: 45mgIron: 1.6mg
Keyword Healthy Salad, Mexican Chopped Salad, Quick Recipes, salad recipes, Vegan Salad, Vegetable Salad
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